Some foods stick with you not only because they’re delicious but because of the fond memories they evoke. Gingerbread pancakes fall in that category for me, as I explain this week in my Twice as Tasty column for the Flathead Beacon. I was thrilled when I checked up on Zazie, where I first tasted these pancakes, to find that not only was it still open but thriving. Brunch at this French-style bistro was always a calm, relaxed affair amid San Francisco’s bustle, and I recommend a visit if you’re in the city.

Now that I’m more than 1,100 miles away, I’ve replaced that experience with this week’s pancake recipe and a quiet morning on my cabin’s deck. The spices and molasses give these pancakes their distinctive flavor, and Cultured Buttermilk and egg whites make them ultra-fluffy. The buttermilk gives them just a hint of the tang that dominates Overnight Sourdough Pancakes and Sourdough–Yogurt Pancakes.

Learn more about making pancakes and get the complete recipe for Gingerbread Pancakes in my column.

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Twice as Tasty

The spices I use to make gingerbread pancakes give a rich, distinctive flavor to all sorts of baked goods. I keep cinnamon, ginger, cloves, nutmeg, and black peppercorns as separate spices in my kitchen, but you could easily combine them into a spice blend to use in any of these ginger-and-spice recipes—or as a replacement for Homemade Pumpkin Spice Mix.

• Triple Gingersnaps
• Old-Fashioned Gingerbread Cookies
• Triple Ginger Cake
• Very Ginger Cupcakes
• Gingerbread Loaf

You can find more recipes that use these spices in the recipe index. Learn more about making spice blends in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.